Crispy Creole Fried Shrimp
Crispy Creole Fried Shrimp features juicy jumbo shrimp coated in a crunchy cornmeal batter and fried to golden perfection. Bold Creole spices and a spicy Sriracha dipping sauce make this Southern-inspired dish an irresistible appetizer or main course.
Equipment
- deep fryer or large pot
- slotted spoon
- Mixing bowls
- paper towels
Ingredients
- 20 jumbo shrimp, peeled and deveined
- 1 egg, beaten
- 1 tbsp hot sauce
- 1 tbsp yellow sandwich mustard
- 2 tsp Creole seasoning
- 2 tsp black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- pinch of cayenne pepper
- cooking oil, for frying
- lemon wedges, for garnish
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tsp Creole seasoning (batter)
- 1 tsp black pepper (batter)
- 1 cup mayonnaise (dipping sauce)
- 3 tbsp Sriracha sauce
- 1 tbsp low-sodium soy sauce
- 1 tsp black pepper (dipping sauce)
Instructions
- Heat cooking oil in a large pot or deep fryer to 350°F (175°C).
- In a bowl, whisk together the egg, hot sauce, and mustard. Toss shrimp with Creole seasoning, black pepper, garlic powder, onion powder, and cayenne, then coat in the egg mixture.
- In a separate bowl or bag, combine cornmeal, flour, Creole seasoning, and black pepper.
- Dredge shrimp in the cornmeal mixture, then carefully add to hot oil. Fry in batches for about 2 minutes per side until golden and crispy.
- Remove shrimp with a slotted spoon, drain on paper towels, and squeeze fresh lemon juice over the top.
- In a bowl, mix mayonnaise, Sriracha, soy sauce, and black pepper. Chill until ready to serve.
Notes
Maintain oil temperature at 350°F for best results and fry shrimp in small batches to avoid sogginess. Serve immediately for maximum crunch. This recipe pairs perfectly with coleslaw, fries, or fried okra.